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August 10, 2006

Close to the Height of the Harvest

This go-round we're giving you a litle selection for the Clagett Harvest Recipes. Below is a much treasured recipe for a corn pudding or Strata. Also you'll find a fabulous recipe and some background info on those overlooked dillseeds just dropping to the ground out in the fields. Put them to delicious useas they are excellant for health and flavor.

Lastly are some Global Marinades for inspiration on those times when "you just gotta grill".

Family Corn Souffle w/ Smoky Tomato SauceServes 6-8

This light and fluffy “pudding” is perfect for gatherings because you make it up to 24 hours in advance and have more time to do other things.

Mix eggs and milk together (mix well), cube bread (crust removed) and add the egg mixture. Add the rest of the ingredients (may add any type of pre-cooked meat), mix and pour into an oven safe casserole dish, cover and refrigerate for 12-24 hours. Bring to room temp. and bake at 350¬F for 1 hour and 15 minutes (covered for 45 of the minutes)

Smoky Tomato SauceAdd some chipotle and a few smoked tomatoes to a QUALITY jarred pasta sauce

Dill is a unique plant in that both its leaves and seeds are used as a seasoning. Dill's green leaves are wispy and fernlike and have a soft, sweet taste. Dried dill seeds are light brown in color and oval in shape, featuring one flat side and one convex ridged side. The seeds are similar in taste to caraway, featuring a flavor that is aromatic, sweet and citrusy, but also slightly bitter.

Dill's name comes from the old Norse word "dilla" which means "to lull". This name reflects dill's traditional uses as both a carminative stomach soother and an insomnia reliever.

Dill is part of the Umbelliferae family, whose other members include parsley, cumin and bay.

Dill is native to southern Russia, western Africa and the Mediterranean region. It has been used for its culinary and medicinal properties for millennia. Dill was mentioned both in the Bible and in ancient Egyptian writings. It was popular in the ancient Greek and Roman cultures, where it was considered a sign of wealth and was revered for its many healing properties. Dill was used by Hippocrates, the father of medicine, in a recipe for cleaning the mouth. Ancient soldiers would apply burnt dill seeds to their wounds to promote healing.

The curative properties of dill have been honored throughout history. The Conqueror Charlemagne even made it available on his banquet tables, so his guests who indulged too much could benefit from its carminative properties. Today, dill is a noted herb in the cuisines of Scandinavia, Central Europe, North Africa and the Russian Federation.

Providing a tangy addition to pickles, salad dressing and fish dishes, fresh dill is available at markets during the summer and early fall while dried dill is available throughout the year.

Dill is native to southern Russia, western Africa and the Mediterranean region. The seeds are stronger and more flavorful than the leaves and are most commonly associated with the cuisines of Scandinavia and Germany. Its green leaves are wispy and fernlike and have a soft, sweet taste.

Dried dill seeds should be stored in a tightly sealed glass container in a cool, dry and dark place where they will keep fresh for about six months.

Salmon, Cucumber, Dill SaladServes 4

This very summery dish is light and refreshing. The dill seed complements the rich taste of salmon beautifully. And it can be made in just 15 minutes from start to finish, giving you an easy, and delicious way to enjoy the healthy benefits of salmon with minimal effort. Topped with the low fat mustard sauce you have the perfect healthy salad without compromising flavor.

Mix together cucumber, tomato, avocado, chives, garlic, and dill, in a bowl and set aside. Whisk together lemon juice, olive oil, salt and pepper in a separate bowl. Toss with cucumber mix when ready to serve.

Preheat a stainless steel skillet over medium high heat for 2 minutes. Rub salmon with 1 tablespoon lemon juice and season with salt and pepper. Place in hot pan bottom side up. Cook for 2 minutes.

While cooking, mix together honey and mustard. Turn salmon and spread honey mustard on top of fish. Continue to cook for another 2 minutes, depending on how thick salmon is. You want it pink on the inside. Season with pepper.

Combine all ingredients and marinate meat for 30 minutes to 2hours before grilling. Makes about 1/2 cup

Good Ol’ US Buttermilk MarinadeMakes about 1 1/4 cups

This marinade is particularly good with chicken as the buttermilk lends a tangy note reminiscent of good fried chicken. I think you'll agree that it's also very good with pork chops, salmon, and shrimp.

Comments

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